Get short, timely messages from Carmella Panella.

Twitter is a rich source of instantly updated information. It's easy to stay updated on an incredibly wide variety of topics. Join today and follow @GrandmaCarmella.

Get updates via SMS by texting follow GrandmaCarmella to 40404 in the United States
Codes for other countries

Country	Code	For customers of
Two-way (sending and receiving) short codes:
Australia	0198089488 Telstra
Canada	21212 (any)
United Kingdom	86444 Vodafone, Orange, 3, O2
Indonesia	89887 AXIS, 3, Telkomsel
Ireland	51210 O2
India	53000 Bharti Airtel, Videocon
Jordan	90903 Zain
New Zealand	8987 Vodafone, Telecom NZ
United States	40404 (any)

GrandmaCarmella

Fresh Fava beans. A quick Blanche of the bean in boilin saltd H2O then shock then squeeze em in ur thumb & forfinger 2 release the skin 6:44 AM Feb 4th, 2010 via Twitter for iPhone
With the spring in our sights we can start to think about what we might serve in march. Morels? Asparagus? Fiddlehead ferns? Fava!!! 6:40 AM Feb 4th, 2010 via Twitter for iPhone
We just made the gnocchi @lilfrankies... Now onto the raviolis. I go by every other day to check on quality. Nice job Leo!! 8:09 AM Jan 29th, 2010 via Twitter for iPhone
The more delicate ones lend themselves to vegetables & not so spicy greens. ExtraVirgin oils of the highest quality have low melting points. 7:29 AM Jan 27th, 2010 via web
We use both these oils for different things. The more robust oils do very well with meats and cheeses... 7:29 AM Jan 27th, 2010 via web
The modern method is more precise and does not grind the olive stones at all. It creates a more delicate oil. A more "refined" oil. 7:28 AM Jan 27th, 2010 via web
Throughout Italy there are relics of ancient oil mills that u can visit. Many of them are tourist attractions and are hundreds of years old 7:28 AM Jan 27th, 2010 via web
The old method "grinds" the olive stones a bit which creates a more spicy more robust oil. It is not an exact science like the modern method 7:28 AM Jan 27th, 2010 via web
The ancient method is still used today. It is a stone and wood machine that in the old days was pushed by a donkey. Yes it's true. 7:28 AM Jan 27th, 2010 via web
Extra Virgin olive oil is the first cold pressing of the olives. There are two methods to do this. One ancient and one modern. 7:28 AM Jan 27th, 2010 via web
Let's talk about olive oils! 7:28 AM Jan 27th, 2010 via web
SUPPERnyc WIN a Veal Scallopine Milanese Entree from Supper if you're the first to RETWEET ! http://bit.ly/5CHi3m 11:00 AM Jan 22nd, 2010 via web Retweeted by GrandmaCarmella and 4 others
We have a new directive per my grandson Frank Prisinzano. More items with healthy greens and whole grains. More simple veg preps. Excited! 9:30 PM Jan 19th, 2010 via Twitter for iPhone
Happy New Year from Grandma Carmella! 3:23 PM Dec 31st, 2009 via Twitter for iPhone
Make your New Year's Eve Reservations at one of my son's restaurants! Supper, Frank and Lil Frankies! 212.420.6562 11:34 AM Dec 30th, 2009 via Twitter for iPhone
Enjoy your gnocchi! 9:38 AM Dec 29th, 2009 via web
10. Freezing them is critical because it allows us 2 use less flour&helps them keep their shape. Plus u can make them up 2 4days in advance 9:38 AM Dec 29th, 2009 via web
9. If ur gnocchi fall apart u needed more flour, if they R tough&chewy u put 2 much flour. Adjust as needed the next time u make them. 9:38 AM Dec 29th, 2009 via web
8. 2 cook bring abundantly salted H2O 2 a boil & drop gnocchi in. When they rise 2 the top they R done. Serve w/ garlicy chunky tomatosauce 9:37 AM Dec 29th, 2009 via web
7. Once frozen the gnocchi can be packed on top of each other in an airtight container in the freezer. They MUST be frozen for best results 9:37 AM Dec 29th, 2009 via web